Name: Crab Bisque
Ingredients: 2 crabs; 2 leeks – 2 carrots – celery – salt, pepper – thyme – garlic – onion; 2 liters of water – 1 glass of white wine – 1 small glass of rum; 1 tablespoon tomato paste; 1 small potato – 1 Espelette pepper; 50 g of butter – whipped cream

CatégorieStarters

Yields1 Serving

Ingredients:

(For 4 to 6 people)

2 crabs

2 leeks – 2 carrots – celery – salt, pepper – thyme – garlic – onion

2 liters of water – 1 glass of white wine – 1 small glass of rum

1 tablespoon tomato paste

1 small potato – 1 Espelette pepper

50 g of butter – whipped cream

Preparation:

The day before. Cook the crabs in boiling water with thyme, pepper, salt, leek, potato and carrots, onion and garlic for 20 minutes. Remove and let cool. Shell the crabmeat taking care to keep the carcasses. Put the flesh in a bowl and set aside.

The next day (or the day even if you have time) take the carcasses and put them in a big pot. Add two liters of water the chilli and chicken broth and boil for 40-60 min.

Filter everything and put the broth in a Dutch oven.

In a small saucepan dilute the butter with the white wine and a little juice then add to the soup. Transfer to the blender or the robot and put back in the pot. Correct the seasoning as needed. Reincorporate the crab meat

For mounting. Place the soup in a serving bowl. Place on top of the crab that you have slightly warmed a little. Garnish coral with crabs if you have taken females crabs.

Enjoy hot. Decorate the plates with crab claws (optional) and a little whipped cream

Enjoy your meal from

Ingredients